French Lentil Salad With Broccolini and Eggs

Experience the sophisticated flavors of France with this hearty French Lentil Salad. This nutrient-rich dish combines tender green lentils with the snap of fresh broccolini and the velvety richness of soft-cooked eggs, all tied together by a classic Dijon vinaigrette. At 320 calories per serving, it offers a wholesome and satisfying balance of protein and fiber.

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What makes this salad truly special is the use of Lentilles du Puy. These tiny, dark green gems are prized for their peppery flavor and ability to remain firm after cooking, providing a satisfying texture alongside the crisp-tender broccolini and sharp red onion.

Ingredients

• Lentils and Vegetables
• 1 cup (200 g) French green lentils (lentilles du Puy), rinsed
• 1 bay leaf
• 8 oz (225 g) broccolini, trimmed and halved
• 1 small red onion, thinly sliced
• 1 cup (30 g) fresh flat-leaf parsley, roughly chopped
• Eggs
• 4 large eggs
• Vinaigrette
• 3 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• To Finish
• 1/4 cup (30 g) crumbled goat cheese or feta (optional)
• Freshly cracked black pepper, to taste

Instructions

Step 1

Combine lentils, bay leaf, and 4 cups (1 L) water in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until lentils are just tender. Drain, discard bay leaf, and set aside.

Step 2

While lentils cook, bring a separate pot of salted water to a boil. Add broccolini and blanch for 2–3 minutes until bright green and crisp-tender. Drain and rinse under cold water to stop cooking.

Step 3

For soft-cooked eggs: Bring water to a boil in a small saucepan. Gently lower eggs in and simmer for 7 minutes. Transfer eggs to an ice bath for 2 minutes, then peel carefully.

Step 4

In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the vinaigrette.

Step 5

Add warm lentils, broccolini, red onion, and parsley to the bowl. Toss gently to combine and coat with vinaigrette.

Step 6

Divide salad among plates. Halve the soft-cooked eggs and place on top. Sprinkle with goat cheese or feta, if using. Finish with extra cracked pepper. Serve warm or at room temperature.

Zusatztipps für die Zubereitung

To ensure the best results, use a medium saucepan for the lentils so they cook evenly, and a small saucepan for the eggs to maintain a consistent boil. Use a colander to drain both the lentils and broccolini thoroughly so the vinaigrette isn't diluted.

Varianten und Anpassungen

For a vegan version, omit the eggs and cheese; add roasted walnuts or chickpeas for extra protein. This dish is naturally gluten-free; however, always confirm the sources of your lentils and cheese to ensure they meet your dietary needs. You can also swap goat cheese for feta if preferred.

Serviervorschläge

This hearty salad is excellent when paired with a crisp Sauvignon Blanc or a dry rosé. It serves perfectly as a light main course or a substantial side dish and can be enjoyed either warm or at room temperature.

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Whether prepared for a weeknight dinner or a weekend brunch, this French Lentil Salad with Broccolini and Soft-Cooked Eggs is a nutrient-dense meal that brings together sophisticated textures and classic French flair.

Recipe FAQs

→ Can I make the lentils ahead of time?

Yes, cook the lentils up to 2 days in advance and store them in an airtight container in the refrigerator. Bring them to room temperature before assembling the salad.

→ How do I get perfectly soft-cooked eggs?

Simmer eggs for exactly 7 minutes in gently boiling water, then immediately transfer to an ice bath for 2 minutes. This produces jammy yolks with set whites.

→ Can I use regular broccoli instead of broccolini?

Yes, substitute regular broccoli florets. Blanch them for 3-4 minutes until tender-crisp, as they may take slightly longer than broccolini.

→ What can I use instead of French lentils?

French green lentils (lentilles du Puy) hold their shape best. You can substitute regular brown or green lentils, though they may become slightly softer when cooked.

→ Is this salad served warm or cold?

This dish is versatile and can be served warm, at room temperature, or chilled. The flavors develop nicely when it sits for 15-20 minutes before serving.

→ How can I make this vegan?

Omit the eggs and cheese. Add protein with roasted walnuts, chickpeas, or cubed tofu. The vinaigrette is naturally plant-based.